Step 1

Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander, and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.

Step 2

In a pot over medium heat, combine pork belly, water, vinegar, bay leaf, 1 teaspoon of salt, and 1/4 teaspoon pepper.

Step 3

Bring to boil uncovered and without stirring for about 3 to 5 minutes. Skim scum that floats on top.

Step 4

Lower heat, cover, and cook for about 30 to 40 minutes until meat is tender. Add more water as needed in 1/2 cup increments to maintain about 1 cup of liquid. Drain meat, reserving liquid.

Step 5

Meanwhile, in a pan over medium heat, add about 2 tablespoons of oil and swirl to fully coat the bottom of the pan. Heat until oil begins to shimmer but not smoking.

Step 6

Add tofu in a single layer and cook until it begins to crisp, then turn to brown to other side. Remove from pan and drain on paper towels.

Step 7

Alternatively, in deep, wide pan, heat about 2-inches deep of oil until very hot but not smoking. Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels. Set aside.

Step 8

In a skillet over medium heat, heat about 1 tablespoon of oil. Add onions and garlic and cook until softened.

Step 9

Add pork and cook, stirring regularly, until lightly browned.

Step 10

Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.

Step 11

Add reserved liquid and bring to a boil.

Step 12

Add tausi. Season with salt and pepper to taste.

Step 13

Add fried tofu and briefly toss until just coated with sauce. Serve hot.